Curyosa Chocolate de Motel - Versão Final

All Grain Recipe

Submitted By: FelipeSGuapo (Shared)
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Brewer: Edu Cury
Batch Size: 13.21 galStyle: Robust Porter (10.2)
Boil Size: 16.38 galStyle Guide: AABC 2010
Color: 27.2 SRMEquipment: MasterBier 50L
Bitterness: 38.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Temperature Mash, 2 Step, Full Body (BIAB)
Est FG: 1.004 SG (1.0° P)Fermentation: Ale, 3 Etapas
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
18.12 gal João Pessoa ETA GRAMAME Water 1
7 lbs 0.88 oz (pt) CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 2
4 lbs 13.60 oz (pt) CHÂTEAU PALE ALE (4.3 SRM) Grain 3
2 lbs 13.86 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4
2 lbs 6.80 oz Oats, Flaked (1.0 SRM) Grain 5
2 lbs 3.27 oz (pt) CHÂTEAU BISCUIT® (25.4 SRM) Grain 6
2 lbs 3.27 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
1 lbs 1.64 oz Caraaroma (130.0 SRM) Grain 8
1 lbs 1.64 oz Carafa III (525.0 SRM) Grain 9
50.00 g Cacao Nibs (Mash 60 min) Misc 10
1.76 oz Columbus (Tomahawk) [14.0%] - First Wort Hops 11
2 lbs 13.86 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 12
100.00 g Menta (Boil 0 min) Misc 13
100.00 g Cacao Nibs (Boil 0 min) Misc 14
2 pkgs Nottingham Yeast (Lallemand #-) Yeast 15
1.76 oz Citra [12.0%] - Dry Hop 10 days Hops 16
1.76 oz Fuggle, U.S. [4.8%] - Dry Hop 10 days Hops 17
100.00 g Cacao Nibs (Secondary 10 days) Misc 18
2.00 l Chá de Menta (Secondary 0 min) Misc 19